Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, coconut cupcakes. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Coconut Cupcakes is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Coconut Cupcakes is something that I’ve loved my entire life. They’re fine and they look wonderful.

Get Coconut Cupcakes Recipe from Food Network. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until. Frost cupcakes; sprinkle with toasted coconut. Whip it up (I just used a fork and didn't bust out the electric mixer, but sure that works too) and spread on the cupcakes - will intensify the tasty coconut flavor even more.

To begin with this recipe, we have to first prepare a few ingredients. You can have coconut cupcakes using 13 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Coconut Cupcakes:

1. Make ready - Cupcakes -
2. Take 260 g Flour
3. Make ready 9 g Baking Powder
4. Take 60 g Shredded Coconut
5. Make ready 170 g Salted Butter
6. Take 300 g Sugar
7. Make ready 2 Eggs
8. Take 2 Egg whites
9. Take 130 g Coconut Milk
10. Get 6 g Vanilla Essence
11. Get - White Chocolate Icing -
12. Take 400 g White Chocolate
13. Take 250 g Cream

The icing glaze is an easy alternative to a traditional whipped buttercream. I use my favorite vanilla cupcake recipe as the base and substitute the milk with coconut cream, but you can use whole milk or coconut milk instead. Tangy cream cheese frosting complements the sweetened coconut well, making it the perfect choice in my opinion. Most coconut cupcakes are often a bit too dense and flavorless in my opinion, often presenting bland cake with a avalanche of coconut plopped on top.

Steps to make Coconut Cupcakes:

1. • Cupcakes -
2. Preheat oven to 350°F. Line standard muffin tins with paper liners.
3. Whisk together the flour and baking powder and sift; set aside.
4. Cream the butter and sugar. Add the eggs, egg whites and vanilla essence; stir until well mixed. Add the coconut milk and whisk until well mixed.
5. Add the flour mixture and shredded coconut to the liquid mixture and use a rubber spatula to mix until smooth.
6. Divide the batter evenly among the lined cups, filling each to 80% full. Bake for 26(+8) min, rotating the tins halfway through.
7. Transfer tins to wire racks to cool completely before removing the cupcakes from the molds.
8. • White Chocolate Icing -
9. Chop the white chocolate; set aside.
10. Boil the cream. Stir in the white chocolate. Let the mixture cool in your fridge to 18C.
11. In the bowl of an electric mixer fitted with a whisk attachment, whip the mixture until fluffy.
12. Decorate as you like.
13. More Details at http://www.chez-k.org/english/cupcakes/coconut-cupcakes/

Tangy cream cheese frosting complements the sweetened coconut well, making it the perfect choice in my opinion. Most coconut cupcakes are often a bit too dense and flavorless in my opinion, often presenting bland cake with a avalanche of coconut plopped on top. Tired of coconut cupcake posers, I decided to develop a recipe that would rally in the flavor of coconut in a cupcake. Bake coconut cupcakes until toothpick inserted in the center comes out clean. Let cupcakes cool before frosting them, then dip tops into shredded coconut.

So that’s going to wrap it up for this exceptional food coconut cupcakes recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!